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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Drain juice from jalapeño peppers and save the pickled carrot and onion slices. Cut the peppers in half lengthwise and remove seeds and stems. Rinse under cold water and set on paper towels cut-side down to dry. | 2. Combine cheese, onion, cilantro, mayonnaise, and tuna (or sausage) in a food processor for 30 seconds. Season to taste with salt and pepper if desired. | 3. Fill each jalapeño half with 1 to 1.5 Tbsp of tuna (or sausage) mixture. | 4. Place the pickled onions and carrots in the center of a platter and arrange the stuffed jalapeños around them. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
jalapeno pepper	26	ounces	pickled drained	213.7552	47.9106	6.7075	2.7272
monterey jack cheese	1	cup	shredded	151.3	0.0	33.66	0.85
onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
mayonnaise	2	tablespoons		108.3	0.0	0.111	12.0
chunk tuna	6	ounces	cooked ground	151.3	0.0	33.66	0.85

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.